manual brewing instructions

use these instructions exactly or take what works for you and forget the rest!

1- POUROVER

2- FRENCH PRESS

3- SIPHON

BREWING FOR A POUROVER

1) Bring your water to a boil (depending on your altitude you will need to let the water sit long enough to cool down to about 200 deg F, which is in the ideal range (195* - 205*) of brewing temp. At sea level let the water cool down for about 30 sec, 2,500 ft high let it cool for about 15 sec and 5,000 ft and above pour right off the boil)

2) While the water is boiling grind your coffee (grinding just before brewing will give you the best flavors your coffee has to offer)

3) When the water comes to a boil:

-insert a filter into your filter holder -pour hot water into your brewing container -pour the water from the container into the filter holder -swirl the water in the filter holder around letting as much water pour over the sides as what filters through (this step heats your brewing equipment and rinses any paper particulates off the inside and outside of the filter all in one step)

4) When the water is at the proper temp:

-pour the grounds in the filter -shake the filter softly to level the grounds -pour water in the center of the grounds adding just enough water to get all the grounds wet -stir into a sludge (make sure to get all the grounds wet and fairly quick)

5) Let the coffee sludge sit until the the grounds are not bubbling any more (this is the first part of the brewing process, the wetting/degassing phase, between 15 and 60 seconds, 45 being the standard. the more fresh the coffee and/or the larger the amount of coffee, the longer it will take to degas. this step preps the grounds for an even extraction)

6) Pouring slowly in the center of the grounds fill the filter vessel about halfway with water

7) Softly stir the floating grounds on top a few times in a circular motion around the edge of the vessel spiraling inwards to submerge the grounds floating on top (this helps keep the grounds off the filter walls, in the brew and extracting as evenly as possibly)

8) Let the water line drop a bit and do your next pour/stir in the same way as steps 6 & 7 (each pour should be just higher that the last pour to get any grounds off the side walls with the same circular, spiraling stirring after)

9) Continue repeating step 8 until you have used the required amount of water

BREWING FOR A FRENCH PRESS

1) Bring your water to a boil with enough extra water to pour some in the french press and warm it up before brewing (depending on your altitude you will need to let the water sit long enough to cool down to about 200 deg F, which is the ideal brewing temp. At sea level let the water cool down for about 30 sec, 2,500 ft high let it cool for about 15 sec and 5,000 ft and above pour right off the boil)

2) While the water is boiling grind your coffee (grinding just before brewing will give you the best flavors your coffee has to offer)

3) When the water comes to a boil, pour enough in the press to swirl it up the sides and warm it up, then dump it out

4) When the water is at the proper temp pour the grounds in the press, add just enough water to get all the grounds wet and stir into a sludge (make sure to get all the grounds wet and fairly quick)

5) Let it sit until the the grounds are not bubbling any more (this is the first part of the brewing process, the wetting/degassing phase, between 15 and 60 seconds, 45 being the standard. the more fresh the coffee, the longer it will take to degas. this step preps the grounds for an even extraction)

6) Pour slowly until the press is half full and slowly stir long enough to resubmerge all the grounds in the brew

7) Pour slowly until the press is full, just below the bottom of the spout, and slowly stir long enough to resubmerge all the grounds in the brew

8) Insert the plunger and press it down just far enough so it keeps the grounds in the water/brew

9) 4 minutes after starting step 6 press the plunger slowly to the bottom (if it becomes too hard to press at any point pull the plunger up just a bit and then continue pressing down. When you hit the grounds at the bottom do not press with too much force)

10) Pour all the coffee out of the press and enjoy! (it is better to fully empty the press immediately after brewing. letting the brewed coffee sit in the press with the pressed grounds at the bottom will add unwanted flavors)

BREWING FOR A SIPHON

SIPHON NOTES-the cloth filter of the siphon should be soaked for at
least 12 hours, rinsed and then stored in water in a sealed container in
the refrigerator. it can easily get a sock-like taste to it if not
rinsed, cleaned and stored in water. when you are ready to use it again,
just take it out, rinse it in hot water and install in the brewing
chamber.

1) Bring your water to near boiling before pouring it into the siphon base (this will significantly speed up the process)

2) While the water is heating up grind your coffee (grinding just before brewing will give you the best flavors your coffee has to offer)

3) When the water is near boiling pour it into the base and insert the brewing chamber loosely so steam can escape

4) Position your heat source under the base and turn on to bring to a boil

5) When water begins to boil insert the brewing chamber securely into the base (doing this at the start of the boil will keep the water from boiling out of the chamber and dousing the heater)

6) When the water begins to rise into the brewing chamber lower your heat source (you want to lower it just enough so there is no boiling in the brewing chamber. this is where you are trying to adjust the heat so the water in the brewing chamber is around 200*F. if you have a thermometer use this to find the right heat setting)

7) Once your water temp is stable, pour your grounds in the brewing chamber and start the timer

8) Immediately pat the grounds down carefully into the water and continue to do so until they are all completely submerged (about 1:00 of soft patting/stirring)

9) After 1:30 turn off and remove the heat source

10) When the drawdown begins, softly stir the remaining floating grounds a few times

11) The drawdown should finish at 4:00 and the spent bed should be a slight dome (if your finish time is shorter, adjust to a more fine grind. if your finish time is longer, adjust to a more coarse grind)